Blueberry pancakes with maple syrup are soft, fluffy pancakes filled with sweet blueberries. They are perfect for breakfast and taste even better topped with warm maple syrup.
I like making them on a lazy weekend morning. Sometimes I sneak in a few extra berries just to make my pancake a little more special!
If you want easier mornings, make the batter the night before. Just give it a quick stir, pour, and enjoy fresh pancakes without the rush.
Ingredients & Substitutions
Fresh blueberries: These add bursts of sweetness and tartness. I recommend adding them directly to the batter or on top of pancakes. Frozen blueberries work well if fresh aren’t available; just toss them in without thawing to avoid color bleed.
Maple syrup: The classic topping brings sweetness and rich flavor. I love warm syrup poured over hot pancakes. You can substitute honey or agave syrup if you prefer, just note the flavor will be a bit different.
Buttermilk: It makes pancakes soft and tangy. For a quick substitute, mix regular milk with a splash of lemon juice or vinegar and let it sit for 5 minutes. It’s a simple way to mimic that tender crumb.
Flour: Provides the structure for fluffy pancakes. Using all-purpose flour is easiest, but you can swap part of it for whole wheat for a nuttier taste. Sifting the flour helps keep the batter light.
Eggs: Help bind the batter and add moisture. I suggest using large eggs for consistent texture. If you’re out, a mashed banana or applesauce can work as a vegan substitute but will add a different flavor.
How do I flip pancakes without making a mess?
Wait until the edges look set and bubbles form on top—usually 2-3 minutes. Use a wide spatula and gently slide it under the pancake. Flip smoothly, not too quickly, to avoid splashing batter. Let it cook another 1-2 minutes until golden.
- Ensure the pancake is well cooked on one side before flipping—this prevents tearing.
- Use a steady, quick motion when flipping to keep the shape intact.
- If the batter is runny, thicken it slightly with more flour to make flipping easier.
How to Make Blueberry Pancakes with Maple Syrup?
Ingredients You’ll Need:
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
Additional
- 1 cup blueberries
- Maple syrup for serving
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 15 minutes. Total: 25 minutes.
Step-by-Step Instructions:
1. Mix the dry ingredients
In a large bowl, combine flour, baking powder, salt, and sugar. Stir until well mixed.
2. Whisk the wet ingredients
In a separate bowl, beat together milk, egg, and melted butter until blended.
3. Combine wet and dry
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
4. Fold in blueberries
Gently fold the blueberries into the batter. Be careful not to crush them.
5. Cook the pancakes
Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form, about 2-3 minutes. Flip and cook another 2 minutes.
6. Serve with maple syrup
Stack the pancakes on a plate. Drizzle with warm maple syrup. Enjoy!
